3 tb Olive oil
3 c Kale
1/2 c Cheddar cheese; grated
1/2 lb Scrod (white fish)
Herbs (your choice)
1 c Bechamel sauce
3 tb Parmesan cheese; grated
1 9″ pie shell; pre-baked
Saute leek and kale in olive oil. Sprinkle cheese
onto pie shell. Spread leek and kale evenly in the pie
Meanwhile, cut the fish into chunks; simmer in water
and herbs. Drain. Mix with the bechamel sauce and pour
into pie shell, covering the kale and leek mixture.
Sprinkle with Parmesan. Bake at 375 F. for 25 minutes.
Recipe developed by Ellen Ogden. In “The Cook’s
Garden” catalog. Vol. 8, No. 1, Spring/Summer 1991.
Pg. 14. Electronic format by Cathy Harned.